Caramelized Mushroom and Onion Biscuits

This is not my first rodeo. I’ve been around the block a time or two when it comes to biscuits. Sometimes I call them dumplings and put them on top of warm vegetables with savory gravy. At Lent I hot cross my biscuits.

These get brushed with a bit of beaten egg, sprinkled with coarse sea salt, and baked like little maniacs.

In looking for a word to describe these, I really do have to settle on two: THE BEST!

This recipe calls for a mixture of butter and vegetable shortening. If you don’t have vegetable shortening on hand, feel free to use all butter.

Also… make sure to completely cool the mushroom and onion mixture before incorporating them into the dough. Hot mushrooms will melt the butter in the dough. Everything should stay cold before it goes into the hot oven.

I’d like to suggest these little treasures be turned into breakfast sandwiches, topped with gravy, and/or eaten in excess.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium saute pan over medium heat. Add mushrooms and allow to cook until tender and golden brown, stirring occasionally. Add a sprinkling of salt and pepper. Remove from the pan. Add 1 tablespoon olive oil and 1 tablespoon butter in the same pan. Add onions and cook down until tender and browned, stirring occasionally. Remove from heat, add the mushrooms back to the pan along with thyme, balsamic vinegar, salt and pepper. Set aside to cool.

In a mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in shortening and butter until mixture resembles coarse meal. In another bowl, combine egg and milk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Add the cooled mushroom and onion mixture and blend together.

Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Place on an ungreased baking sheet, brush with egg wash and sprinkle with coarse sea salt. Bake at 425 degrees F for 12-15 minutes. Serve warm as an egg sandwich or with gravy. These biscuits are best eaten the day they’re made, but will last up to 2 days.